Cherry and Almond Frangipane Tart
Cherry and Almond Frangipane Tart combines a sweet cherry filling with a delicious light almond sponge in a crisp sweet pastry case. If you love Bakewell tart then you are going to love this delicious dessert.
Why should I make Cherry and Almond Frangipane Tart?
This tart is a real celebration of the love affair between cherries and almonds. One of the things I love about this tart is not only are the flavours fabulous but it also has many different textures. The Cherry Almond Frangipane Tart delivers crisp pastry, soft almond frangipane, juicy cherry compote and smooth silky glace icing (frosting).
What ingredients do I need to make the tart?
Although there are quite a few ingredients for this tart, if you take it step by step then it’s easy to achieve good results. Here is what you need:
- Flour
- Butter
- Sugar
- Ground almonds
- Egg
- Cherry Compote
- Icing (confectioners) sugar
- Almond extract (optional)
- Flaked almonds
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What is cherry compote?
Cherry Compote is made by gently cooking cherries with a little sugar and cornflour (cornstarch). This makes a sweet cherry sauce that can be eaten as it is as dessert with cream, or ice cream. It is also perfect as a pie filling.
What can I subtitute for cherry compote?
If you want to make your own cherry compote then you can use cherry jam or ready-made cherry pie filling. Although these will work well it’s well worth making some cherry compote and freezing it ready for when you want to make this tart.
What kind of cherries should I use?
There are as many as 1200 different varieties of cherry! However, they fall into two main categories, sweet cherries or sour cherries. You will need sweet cherries for this cherry and almond tart.
In the UK fresh sweet cherries are available between June and August, depending on the variety. Because they are seasonal they can be expensive so look out for special offers and enjoy them at their best. Fresh cherries are available out of season but they will be imported, racking up food miles and not always the best of flavour.
Can I use frozen cherries?
Frozen cherries are very convenient and I use them to make cherry compote outside the cherry season. One of the extra advantages of frozen cherries is that they already have the stones (pits) removed.
What is frangipane?
Frangipane is a mixture of butter, eggs, ground almonds, sugar, and usually a small amount of flour. It makes a fluffy almond filling that is featured in desserts such as bakewell tarts, pies and galettes.
The word frangipane is used in French to describle products with an almond flavour. The almond treats are named after 16th-century Italian nobleman, Marquis Muzio Frangipani, who introduced almond perfume-scented gloves to the court of King Louis XIV.
What kind of flour should I use?
There is flour in the pastry case and also in the frangipane. In both cases I use plain (all purpose) flour. Plain flour helps to make for a crisp pastry case and works with the egg and almonds in the frangipane to create a soft sponge.
Can I use a non-dairy spread instead of butter?
There is butter in the pastry and also in the frangipane. For the pastry use half full fat non-dairy spread and half vegetable shortening. For the frangipane use a a full fat soft non-dairy spread.
Can I use ready made pastry?
Homemade shortcrust pastry is quite easy to make, especially if you have a food processor. However, if you don’t feel confident about making pastry or simply don’t have time, then buy a ready-made all-butter shortcrust pastry or a ready baked tart shell to make your Cherry and Almond Frangipane Tart.
All the Almonds!
Almonds have a sweet mild and creamy flavour and a crisp crunch especially when toasted. The almond is not a true nut, it is actually a seed found inside a hard shell but is always to referred to as a nut.
To make Cherry Almond Frangipane Tart, you will need three different kinds of almonds:
- ground almonds (almond meal)
- almond extract (optional)
- flaked almonds to decorate the top of the tart.
What is blind baking?
Blind baking simply means baking the pastry shell before putting the filling into it. You place a piece of baking parchment onto the pastry and top with baking beans or dried peas, beans or rice, then bake.
Why do I have to blind bake the pastry case?
Some pies and tarts don’t need blind baking. However, if you put a wet filling into an unbaked pastry case the base is unlikely to cook properly and you will get a ‘soggy bottom’ rather than a crisp bite of buttery crust.
How should I store the Cherry and Almond Frangipane Tart?
You can store the cherry tart covered in a cool place for one or two days. However, if you wish to keep it longer then I recommend storing in the fridge. The pastry may start to soften after a couple of days but the tart will still taste good.
Can I freeze this dessert?
If you wish to freeze the Cherry and Almond Frangipane Tart then you should do so before puting on the icing (frosting). Wrap the baked and cooled tart in foil or plastic wrap, then place in a large freezer bag and store in the freezer for up to 3 months. Defrost thoroughly before icing and decorating with toasted almonds.
Vegetarian
This recipe is suitable for vegetarians.
Gluten Free
The pastry and the frangipane contain wheat flour which is not gluten free.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Cherry and Almond Frangipane Tart?
This luscious tart is ready to serve as soon as the icing has set. Simply slice it and serve as it is for afternoon tea or dessert. I like to garnish Cherry and Almond Frangipane Tart with a few fresh cherries and it is extra special when served with pouring cream.
More Cherry Recipes
Cherry and Almond Frangipane Tart
Equipment
- 1 23 cm (9 in) tart tin
- 2 medium bowl
- weighing scales
- Measuring spoons
- measuring jug
- 1 rolling pin
- baking parchment
- baking beans
- 1 Frying Pan
- electric mixer or whisk optional
- 1 wooden spoon
- 1 spatula
Ingredients
For the pastry case
- 200 grams (1¼ cups) plain flour
- 100 g (3½ oz) butter
- ¼ tsp salt
- 25 g (2 tbsp) caster sugar
- 50 ml (¼ cups) cold water
for the cherry filling
- 1 quantity cherry compote Or cherry pie filling
For the frangipane
- 100 g (3¼ oz) butter
- 100 g (½ cups) caster sugar
- 80 g (¾ cups) ground almonds
- 2 egg
- 30 g (4 tbsp) plain flour
For the icing (frosting)
- 150 g (1 cups) icing (confectioners) sugar
- 2 tbsp water
- ¼ tsp almond extract optional
To garnish
- 50 g (⅓ cups) flaked almonds
Instructions
- Make the cherry compote.
For the sweet shortcrust pastry
- Place 200g (1¼ cups) of plain (all purpose) flour with 100g (3½ oz) butter in a medium bowl. Rub the butter into the flour until it looks like breadcrumbs. Stir in the ¼ tsp salt and 25 g (2 tbsp) sugar.
- Slowly add up to 50 ml (¼ cup) of cold water to the dry ingredients and bring together into a dough with a knife and then your hands. Wrap the dough in plastic wrap or place in a bowl and cover, then put into the fridge to chill for 20 minutes.
- Spinkle a little flour on your work surface and roll out the dough to fit a 23 cm (9 in) tart tin (pan).
- Gently ease the pastry into the tin pushing it into the corners.
- Trim off the excess pastry and chill the pastry case again for 20 minutes.
- Crush a piece of baking parchment and cover the chilled pastry case with the paper. Cover the parchment with baking beans or any dried beans or rice to prevent the pastry from rising.
- Bake at 200℃/180℃ Fan/350℉ for 15 minutes, remove the baking beans and parchment and return to the oven for a further 5 minutes.
For the toasted almonds
- Place 50 g (⅓ cup) flaked almonds in a dry frying pan and toast over a moderate heat until light golden brown. Do not leave the pan as they burn very easily.
Make frangipane
- 100 g butter, 100 g caster sugar, 80 g ground almonds, 2 egg, 30 g plain flourUsing an electric mixer or a wooden spoon, beat together 100 g (3¼ oz) butter, 100 g (½ cup) caster sugar, 80 g (¾ cup) ground almonds, 30 g (4 tbsp) plain (all purpose) flour and 2 eggs.
- Spoon the cherry compote into the baked and cooled pastry case.
- Spread the cherries out evenly across the base of the pastry case.
- Spoon the frangipane mixture over the cherries and carefully spread it to the edges.
- Bake for 20 minutes until risen and golden brown. Leave to cool
For the icing (frosting)
- Place 150 g (¾ cup) icing (confectioners) sugar in a bowl. Add 2 tbsp water and ¼ tsp of almond extract (optional).
- Mix the icing sugar, water and almond extract together until you have smooth, pouring icing (frosting).
- Spoon the icing onto the tart and spread evenly with a spatula.
- Sprinkle the icing with the toasted almonds. Add a fresh cherry to the centre of the tart if liked. Leave the icing to set before serving.
- Serve at room temperature as dessert or as a tea time treat.
Almond and cherry is a classic combination that always works so well!
Ooh yum, what more can I say?
These are some of my absolute favourite ingredients, going to give this a try x
Ooh I bet these cherries are great in the frangipani , great looking dessert. GG
Looks delicious Janice. Loving the blog's new look too.
Thanks all, it's a favourite combination that I really love.
What a tres chic parcel Janice, I love the recipe you created too! A French Classic done the farmersgirl way, fabulous! Karen
Those cherries look lush Janice! And I love frangipane filling 🙂
Hope you're surviving with Operation Dry Rot, am following the photos on FB, I hope it will be over for you soon.
I love almond and cherries! It always goes well with everything 🙂
oh Janice, what a stunning bake… the combo of almonds and cherries is simply gorgeous and this looks like the kind of old-fashion pud I would so thoroughly polish off in seconds… and then go back for more!
Almonds and cherries go perfectly well together, and your frangipane bake looks divine.
The cherries look amazing as do the morels, which can be very difficult to find, dried. The cherry and almond bake looks divine, too!
Jeesh, that looks fabulous! I haven't had cherries for an age as Jonny doesn't like them. May have to treat myself 😉
Janie x
what lovely looking products! AND you have a new look and feel?
That looks gorgeous
Oh scrumptious! I do love a frangipane and the classic almond and cherry pairing is truly sublime. They look like fabulous quality jarred cherries too, I regularly used to buy something similar when we lived in France 🙂
I love anything cherry based – always makes me think of warmer times! Very handy already stoned in a jar too for you, no pink stained fingers after!
Lovely Janice.
Now what will you be making with those lovely dried mushrooms?
Still loving that banner, just had to say that and dessert looks pretty darn scrumptious!
Loving the new look Janice! Almond and cherry is such a great combination and your bake looks lovely. I'll be interested to see what you do with the snails!
Yum! Cherry and almond are favourites of mine, this sounds so good!
Looks like a great dish for Valentine's Day. Cherries always cheer up a grey winter day
This is looks fabulous Janice. I love cherries!
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Loved this using the cherry compote I made with the frozen berries! I didn’t just the extract and missed off the flaked almonds because although I like a frangipane, I’m not actually the world’s biggest almond fan. The flavours were perfectly balanced and the icing finished it off perfectly!
Frangipane and cherries go so incredibly well together. I absolutely love it!
This was such a treat! I made it for my Mum because she loves bakewell slices so wanted to give this tart a go. We all absolutely loved it!
I have just been diagnosed Type 2 diabetes so have to look after my blood sugars. Can I use Lupin flour and substitute sugar for this delicious looking recipe as the cost of fresh cherrys are so high but want to try this.
Hi Derek, I don’t know much about lupin flour but if it will thicken the compote I can’t see why it wouldn’t work. Again I haven’t tried artificial sweetener in the recipe but I can’t see why it would be a problem. Best of luck with the recipe and your diabetes.
I love cherries and I love frangipane so when I saw your recipe I had to try it. Absolutely delicious and so easy to follow.